Coconut Pineapple Chicken Recipe

Publisher Photo
Pineapple, coconut and almonds dress up this pleasantly sweet treatment for cooked chicken. "It's a great way to serve leftover chicken," says Nyla Christensen of Rapid City, South Dakota. "Sometimes, I use turkey instead."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 3 cups cubed cooked chicken
  • 1 medium green pepper, julienned
  • 1/4 cup flaked coconut, toasted
  • 1/2 cup slivered almonds, toasted, divided
  • 1 teaspoon rum extract

Nutritional Facts

1 serving (1 cup) equals 300 calories, 11 g fat (3 g saturated fat), 62 mg cholesterol, 620 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Drain pineapple, reserving juice; set the pineapple aside. In a large skillet, combine the cornstarch, sugar, broth, lemon juice, salt and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Stir in the chicken, green pepper, coconut, pineapple, 1/4 cup almonds and extract. Cook for 8-10 minutes or until chicken is heated through. Sprinkle with remaining almonds. Yield: 4-6 servings.
Originally published as Coconut Pineapple Chicken in Quick Cooking May/June 2005, p41

Nutritional Facts

1 serving (1 cup) equals 300 calories, 11 g fat (3 g saturated fat), 62 mg cholesterol, 620 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Coconut Pineapple Chicken

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 27, 2013

"Easy to prepare. I served it over rice."

MY REVIEW
Reviewed Nov. 14, 2012

"This was yummy, and so easy. I used pineapple in syrup and sweetened coconut, so I probably should have left out the 2 extra tablespoons of sugar; it was a little too sweet for me. Next time I will double the coconut, too."

MY REVIEW
Reviewed Nov. 15, 2011

"This is really good served over rice with eggrolls on the side. The only change that I will make is to increase the coconut."

MY REVIEW
Reviewed Apr. 14, 2011

"This has become my favorite meal. YUM!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT